Taco salad

When it’s taco night, I make sure to have a generous amount of taco meat leftover just so I can have this easy and satisfying salad for days after. This would also make a great taco night option for any low-carb eaters.


  • Fresh salad greens, washed and dried
  • Carrot, grated
  • Cucumber, halved and thinly sliced
  • Grape tomatoes, halved
  • Avocado, sliced
  • Taco meat

Salad dressing

  • Extra-virgin olive oil
  • Balsamic vinegar (Monari Federzoni is good and widely available)
  • Salt
  • Pepper


  1. Place greens in a large mixing bowl and layer other ingredients on top.
  2. Season well with salt and pepper. Drizzle olive oil over and toss gently. Taste a leaf – greens should have a slight sheen from the olive oil, and you should be able to taste the oil, salt and pepper. Adjust as needed. Finally, drizzle a small amount of vinegar and toss again gently. Taste and adjust again. When it’s right you’ll just want to keep eating.


  • Feel free to add what you like or have on hand: sweet peppers, black beans, corn, onions, cilantro or black olives. Cooked vegetables, such as roasted asparagus or sauteed zucchini, are also good adds.
  • If you don’t have avocado, grated cheese, such as a sharp cheddar, would make an excellent substitute. Or you could serve your salad with a dollop of guacamole or sour cream.
  • For the dressing, feel free to substitute fresh lemon juice or wine/champagne vinegar instead of balsamic. You could also use my favorite balsamic vinaigrette if you have some in your fridge already.

Here’s a link back to the post and pictures.

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